Cheesy Cauliflower Gratin with Crispy Panko Topping
Easy · 13 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- Cooking Spray
- 3 Pounds Uncooked Cauliflower Florets
- 1/2 Cups Panko Breadcrumbs
- 1/4 Cups Grated Pecorino Cheese
- 1.5 tsp Kosher Salt, divided
- 2 Tbsp Unsalted Butter
- 2 Tbsp All-Purpose Flour
- 1 Cup warmed low-fat milk
- 2 oz Gruyere cheese, shredded
- 1/2 Cup shredded part-skim mozzarella cheese
- 2 tsp minced garlic
- 1 pinch ground nutmeg
- 2 Tbsp Fresh Parsley
Instructions
- Preheat oven to 400°F. Coat a large 2-quart baking dish with cooking spray.
- Bring a large pot of salted water to a boil; add cauliflower and cook until fork tender, about 5 to 6 minutes. Drain well; set aside.
- Meanwhile, in a small bowl, toss together panko, Pecorino and 1/2 teaspoon salt; set aside.
- In a medium saucepan, melt butter over medium heat; add flour and cook, stirring, 1 to 2 minutes. Whisk in warm milk until thick and smooth; stir in Gruyere, mozzarella, garlic, remaining teaspoon salt and nutmeg.
- Spoon cauliflower into prepared pan and pour cheese sauce over top; toss until well-mixed and then sprinkle with panko mixture. Bake until panko begins to brown, about 15 to 20 minutes. Serve garnished with parsley.
- Serving size: about 1/2 cup
Tags: pepperplate-import